salt
Star anise powder
Pepper powder
Chili powder
Evenly mix them
Sour Pickles and Meat
Sour pickle is a strongly local delicacy in Yunnan.
It is not as spicy as Sichuan pickle
Or as fresh as the pickle of Southeast China
However, it has a unique sourness that catches the heart of all Yunnan people
There are many earthen jars in each family
They are specially used to contain prepared pickles.
Such as Allium chinense, bamboo shoots, bone dregs and carrot & dried meat
Of course, sour pickles are also indispensable
We prepare a full jar of pickles every year.
It can be eaten for a whole year
Pickles can either be consumed directly or taken as seasoning for cooking rice-flour needles and rice noodles.
They can also be used for frying meat One never gets tired of eating
Fried potato and lotus pieces
We never forget bringing a small jar of pickles when traveling
Broad-leave chives
Dry the leaves
for two days.
Roll chives to get rid of bitterness.
Chop the bitter vegetables into dices
Shred carrots
Cut broad-leave chives into small sections
Chop brown sugar
Salt
Star anise powder
Pepper powder
Chili powder
Evenly mix everything
Sprinkle liquor in the jar to clean it
Add water into the jar and seal the jar
Marinate the pickles for one month.
Add in starch and soybean and evenly mix it
Cut dry chili into small sections